Lv7
4920 积分 2022-09-14 加入
Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread
3天前
已完结
Impact of fat profile on the rheological and structural characteristics of cup cake
3天前
已完结
Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta
3天前
已完结
Apple pomace as a functional component of sustainable set-type yogurts
3天前
已完结
Quality characteristics of sardine (Sardina pilchardus) fish sauce produced using five kinds of material
4天前
已完结
Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability
4天前
已完结
Physicochemical, Antioxidant Activity, and Sensory Properties of Grape Juice-Herbs Extract Based Isotonic Beverages
4天前
已完结
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet
4天前
已完结
Comparative analysis of the qualities of traditional and sous‐vide marinated duck drumsticks
12天前
已完结
Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐Saccharomyces yeasts
12天前
已完结
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